Pumpkin Walnut Cookies With Caramel Cream Cheese Fr

Name: Pumpkin Walnut Cookies With Caramel Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cookie; 1/2 cup unsalted butter, softened; 4 ounces cream cheese, softened; 1 1/2 cups brown sugar; 1/2 cup granulated sugar; 1 1/2 cups pumpkin puree; 1 large egg; 1 teaspoon pure vanilla extract; 3 cups all-purpose flour; 1 1/2 teaspoons ground cinnamon; 1 teaspoon salt; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon freshly grated nutmeg; 2 cups chopped walnuts; caramel cream cheese frosting; 1/4 cup unsalted butter, cubed; 3/4 cup brown sugar; 2 tablespoons milk; 1 teaspoon maple syrup or 1 teaspoon maple flavoring; 1/2 teaspoon pure vanilla extract; 4 ounces cream cheese, softened; 2 - 2 1/2 cups powdered sugar

Servings: persons

cookie
1/2 cup unsalted butter, softened
4 ounces cream cheese, softened
1 1/2 cups brown sugar
1/2 cup granulated sugar
1 1/2 cups pumpkin puree
1 large egg
1 teaspoon pure vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
2 cups chopped walnuts
caramel cream cheese frosting
1/4 cup unsalted butter, cubed
3/4 cup brown sugar
2 tablespoons milk
1 teaspoon maple syrup or 1 teaspoon maple flavoring
1/2 teaspoon pure vanilla extract
4 ounces cream cheese, softened
2 - 2 1/2 cups powdered sugar

1
For cookies: In a large bowl, cream butter and cream cheese until combined. Add sugars; beat until light and fluffy. Blend in pumpkin, egg, and vanilla.
2
In a medium bowl, sift together flour, cinnamon, salt, baking powder, baking soda, and nutmeg. Gradually add to pumpkin mixture and mix well (dough will be thick). Fold in chopped nuts. Refrigerate cookie dough for 2 hours.
3
When ready to bake, preheat oven to 350 degrees. Drop by tablespoonfuls 1 inch apart on ungreased cookie sheets. Bake for 12-14 minutes. (Mine came out perfectly in 12 minutes for both a gas and electric oven. These cookies don't brown much because of their color.).
4
Cool for 1 minute on pan. Move to wire rack to cool.
5
For frosting: In a small saucepan, combine butter, brown sugar, and milk. Bring to a boil over medium heat, stirring constantly. Boil for 3 minutes and remove from heat.
6
Stir in maple syrup (or flavoring) and vanilla extract. Cool completely.
7
In a mixer bowl with paddle attachment, beat cream cheese until smooth. Stir caramel until smooth, add to cream cheese, and mix until combined.
8
Add and mix in powdered sugar, starting with 2 cups, until it reaches a frosting consistency. Frost cookies.
9
NOTE: I've glazed these when the bottom of the cookies are just a little warm and the frosting has set up beautifully. With my next batch, I didn't wait as long, and while the frosting did stay on the top, some of it did ooze down the sides like a glaze. So frost however you want it to be like!

2024

kcal

Calories

Fat

279

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: cookie, 1/2 cup unsalted butter, softened, 4 ounces cream cheese, softened, 1 1/2 cups brown sugar, and more.

Yes, Pumpkin Walnut Cookies With Caramel Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Walnut Cookies With Caramel Cream Cheese Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions